Spicy Thai Shrimp Soup -Tom Yum Gung

Ingredient

for 2 People

150 gms Shrimp

250 ml Water

30 gms Galanga

30 gms Lemongrass

20 gms Kaffir Lime leaves

25 gms Bird Chilli

1 Sprig Coriander

1 Tablespoon Lemon Juice

3 Tablespoons Fish Sauce

1 Teaspoon Salt

1 Teaspoon Tom Yum Paste

1 Teaspoon Chilli Paste

2 Tablespoon condensed milk

Preparation

1. Clean the shrimp and remove the black thread (the intestine) from the shrimp by cutting it down the back.

2. Slice the galanga and lemongrass, into short 3cm pieces and pound it in a mortar to break out the flavours.

3. Put the water in pan bring to the boil.

4. When the water is boiling add the galanga, lemongrass, kaffir, salt, and Tom Yum Paste, and wait for it to come back to biling again.

5. Add the shrimps in cook for 2 minutes.

6. Break the chillis into a mortar and pound them for a few moments to a pulp, add to the soup.

7. Add the fish sauce, lemon juce, chilli paste and condensed milk to the soup.

8. Turn off the heat and add the coriander leaves, serve hot.

Serve with hot rice.